Beef Stew with Cheesy Cheddar Dumplings

Serious rainy day comfort food right here! Got soaked doing the school run today so something to heat us up is definitely on the cards!

Serves: 4

For the stew:

• 1 onion, sliced
• 2 large carrots, peeled and diced
• 2 garlic cloves, sliced
• 2 thyme sprigs
• 2 tbsp plain flour
• 750g beef flank or bavette
• 2 tbsp olive oil
• 200ml red wine
• 500ml beef stock

For the dumplings:

• 250g self raising flour
• 2 tbsp flat leaf parsley, chopped
• 100g butter
• 50g cheddar, grated
• 100ml milk
• Sea salt and freshly ground black pepper

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat the olive oil in a large casserole pan over a medium high heat, while it is heating, cut the beef in four large pieces, toss the beef in the flour and season well with salt and pepper.
3. Add the beef and fry until brown on all sides. Do this in batches if needs be. Remove and set aside.
4. Add the onion, carrot, garlic and thyme and sauté for 5-6 minutes until softened without much colour.
5. Add the red wine, using the wooden spoon to remove any residue on the base of the pan and allow to reduce almost by half before returning the beef to the pan with the stock. Cover and put in the oven for 2.5hours.
6. When it has almost finished cooking, make the dumplings. Add the flour, parsley and butter to a large bowl with the cheddar. Using your fingertips to rub the butter into the flour. Season well and gradually add the milk into the mix. Tip out onto a flour surface and knead a little before rolling into a sausage shape. Divide into 9 pieces and shape using lightly floured hands to make balls.
7. Shred the beef a little and stir through the sauce.
8. Arrange the dumplings on top, leaving a little gap between each. Cover and place in oven to cook for 15 minutes until the dumplings have risen, remove the lid and cook for another 15 minutes until they’re golden.